Whole Wheat Penne with Greens and Tomatoes
1 pkg. (12 oz.) whole wheat pasta
4 oz. thin sliced pancetta, chopped (may substitute bacon)
2 shallots, finely chopped
1 Tbsp. minced garlic
1/2 c. sundried tomatoes packed in oil, drained first and finely chopped
1/2 c. half & half or heavy cream
1 bag H-E-B Spinach and Argula Blend
1/2 c. shredded Parmesan cheese
1/4 c. chopped fresh basil, optional
Cook pasta in boiling water according to package directions. Remove and reserve 1 cup cook
ing water from pot right before draining pasta. Set drained pasta aside.
In the meantime, cook pancetta in large skillet over medium heat until browned and crispy.
Drain on paper towels. Discard pan drippings.
Sauté shallots and garlic briefly in same skillet. Add tomatoes and cream; simmer 3
minutes or until thickened slightly. Remove from heat; stir in greens and pancetta.
Toss pasta with greens mixture; add reserved cooking water gradually to reach desired cons
istency. Stir in basil if using. Serve while hot.
No Nutritional Information Available
H-E-B Showtime, January 2012